Roasted Salmon with Sakura Rice

By Haley Hynes

For sakura rice:

4 preserved sakura (cherry blossom) leaves
3 cups jasmine rice
4 cups water
1/2 cup cream

Mince sakura leaves. Mix well with rice. Add water. Cook in a pressure cooker on high for 8 minutes. Rice should be cooked, but fairly dry. Drizzle cream over prepared rice, stirring until completely absorbed.

 

For roasted salmon:

1 lemon
4 salmon fillets
Robust olive oil
Sea salt, to taste
Pepper, to taste

While rice is cooking, preheat oven to 450°F. Line a baking sheet with parchment paper. Cut the ends off of the lemon, and cut the remaining portion into eight slices. Place each salmon fillet atop 2 lemon slices. Brush with olive oil. Sprinkle lightly with sea salt and pepper. Roast for 8 to 10 minutes, depending on fillet thickness. Turn off heat. Allow salmon to remain in unopened oven for an additional 3 to 5 minutes, depending on thickness. Remove fillets, and serve on a bed of rice. Garnish with cooked lemons.